Hong Kong, August 3, 2016 – From September 1 to October 31, Chef de Cuisine Paul Lau and Wine Sommelier Benson Yan of two-star Michelin Tin Lung Heen join hands to present an exquisite six-course dinner menu featuring the finest selection of wines from Penfolds, one of the oldest and most iconic wineries in Australia. From the earliest winemaking days, Penfolds has figured prominently and few would argue the importance of its influence on Australia's winemaking philosophy.

Established in 1844, Penfolds has taken Australian wine to the world on a grand stage and forged an unparalleled reputation for quality. Penfolds’ extensive portfolio of wines and the expert winemakers behind them have been widely celebrated amongst wine collectors, aficionados and critics alike. Throughout its history, Penfolds has owned and leased vineyards in addition to sourcing grapes from more than 200 independent growers, allowing for a consistency of style and quality across vintages, which the winery is renowned for. Sustainability, consistency in quality and fruit sourcing are the key elements of Penfolds’ viticulture today. Penfolds vineyards are located primarily on prime land in South Australia throughout the state’s most esteemed viticultural regions, including Adelaide, the Barossa Valley, the Clare Valley, Coonawarra, Limestone Coast, and McLaren Vale. Although South Australia provides almost the entire vintage crop, regions with cool climate such as Tumbarumba in New South Wales, Henty in southern Victoria and Tasmania are significant sources for Penfolds white wines.

Sommelier Benson Yan of Tin Lung Heen has paired the exquisite degustation menu with a range of remarkable wines from Penfolds, available for a limited period of two months only. Retaining the natural acidity and great depth of flavor from an early harvest, 2015 Penfolds Koonunga Hill Seventy Six Autumn Riesling is characterized by its light straw color with green hues. The soft acidity and honeyed notes blend in harmony with the delicate sweetness of the appetizer selection – Marinated Fresh Abalone in Soy Sauce, Barbecued Iberian Pork and Chilled Assorted Beans. Chardonnay of the 2014 Penfolds Bin 311 Chardonnay was sourced from Tumbarumba, one of Australia’s most exciting districts with cool climate and high altitude. This extraordinary vintage has a great aromatic complexity with notes of honeydew and guava fruits. The balanced acid structure reveals a refreshing citrus-like flavor profile on the palate and is the best companion to the seafood dishes – Sautéed Lobster with Organic Bell Peppers and Steamed Garoupa Fillet with Jin Hua Ham and Superior Bird’s Nest. Distinguished by a beautiful deep amber color and gold tinges, NV Penfolds Grandfather Rare Tawny has an extremely complex fragrance melding seamlessly with hints of rained fruits, malt and lifted spirits. Its luscious taste and slightly dry finish mellow down the richness of Baked Preserved Egg and Red Ginger Puff, leaving a smooth and soft aftertaste that resembles the flavor of vanilla and toffee.

Benson Yan pairs Baked Lamb Fillet with Salt Served with Spring Onion Sauce with two exceptionally crafted Shiraz wines – 2011 Penfolds St. Henri Shiraz and 2013 Penfolds RWT Shiraz. Entering its peak drinking period in the year 2016, 2011 Penfolds St. HenriShiraz, possesses anincredible charm that lies in its vibrant notes of boysenberry, cranberry, green olive, melon, praline, nutmeg and other spices. 2013 Penfolds RWT Shiraz marks its presence with strong and structural tannins with great flavor intensity. This wonderful vintage will immerse guests in an alluring aroma of spices, malt, mustard seeds topped with a splash of freshly glazed figs. Wine connoisseurs must not miss the opportunity to elevate the dining experience with a glass of 2011 Penfolds GrangeShiraz at an additional HK$800. This legendary wine is the most powerful expression of Penfolds’ philosophy and is arguably Australia’s most celebrated. Aged for 17 months in brand-new American oak hogsheads, the dense dark red hue blossoms into explosive notes of blackcurrant, rhubarb, quince, black olive, shaved truffle and ristretto coffee with impressive length and depth.

The six-course wine-pairing dinner menu is available during lunch and dinner from September 1 to October 30 at HK$2,850 per person. For the full menu, please refer to the appendix.